Black Bean And Cheese Enchiladas
1 tablespoon vegetable oil
½ cup green onions, sliced
1 teaspoon garlic, minced
12oz canned tomatillos
4oz canned green chillies, chopped
½ cup fresh cilantro, chopped
1 tablespoon dried oregano
1 cup low-sodium chicken broth
12 whole wheat tortillas - 8”
15oz can black beans
8oz Monterey jack cheese, shredded
Heat oven to 350ºF. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chillies, cilantro and oregano. Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container. Cover and blend on high speed until smooth.
Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1 ½ tablespoons black beans and 2 tablespoons cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13” x 9” baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
Bake at 350ºF for 20 to 25 minutes until cheese is melted and filling is hot.